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Beschikbare talen
Beschikbare talen
generated by the cooking zone. For the minimum diam-
eters see the Technical Information chapter.
The Examples of cooking applications
The relation between the heat setting and the cooking
zone consumption of power is not linear.
When you increase the heat setting it is not proportional
to the increase of the cooking zone consumption of
power.
Heat
Use to:
set-
ting
1 Keep warm the food you cooked as required
1 - 2
Hollandaise sauce, melt: butter,
chocolate, gelatine
1 - 2
Solidify: fluffy omelettes, baked
eggs
2 - 3
Simmer rice and milkbased
dishes, heating up ready-
cooked meals
3 - 4
Steam vegetables, fish, meat
4 - 5
Steam potatoes
4 - 5
Cook larger quantities of food,
stews and soups
6 - 7
Gentle fry: escalope, veal cor-
don bleu, cutlets, rissoles, saus-
ages, liver, roux, eggs, pan-
cakes, doughnuts
7 - 8
Heavy fry, hash browns, loin
steaks, steaks
9
Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips
Boil large quantities of water. Power management is activated.
Care and cleaning
Clean the appliance after each use.
Always use cookware with clean bottom.
Scratches or dark stains on the glass-ceramic
cause no effect on how the appliance operates.
24
All manuals and user guides at all-guides.com
It means that the cooking zone with the medium heat
setting uses less than a half of its power.
Time
5 - 25 min
10 - 40 min
25 - 50 min
20 - 45 min
20 - 60 min
60 - 150 min
as necessary
5 - 15 min
To remove the dirt:
1.
The data in the table is for guidance only.
Hints
Put a lid on a cookware
Mix from time to time
Cook with a lid on
Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure through
Add some tablespoons of liq-
uid
Use max. ¼ l water for 750 g
of potatoes
Up to 3 l liquid plus ingredi-
ents
Turn halfway through
Turn halfway through
– Remove immediately: melted plastic, plastic
foil, and food with sugar. If not, the dirt can
cause damage to the appliance. Use a special
scraper for the glass . Put the scraper on the
Nominal power
consumption
3 %
3 – 5 %
3 – 5 %
5 – 10 %
10 – 15 %
15 – 21 %
15 – 21 %
31 – 45 %
45 – 64 %
100 %
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